One of my favorite things to make with goat milk is fresh, homemade chevre. Chevre is a soft, light, spreadable cheese that calls for gourmet crackers, a glass of your favorite wine and some porch sitting! Here is how I make mine:
- Pasteurize a gallon of goat milk by heating the milk to 161 degrees and hold temperature for 30 seconds. Cool the milk to 86 degrees. Add direct set culture and stir. Cover and allow milk to set 12 hours, or until firm.
- Ladle curds into muslin cloth, tie and allow to drain for 10-12 hours.
- Transfer chevre to a large bowl. Add zest of one lemon, 1-2 TBS of your favorite fresh herbs. I use parsley, oregano, basil and thyme. Add a tsp of salt and stir well.
- Spread onto a crisp sea salt cracker or baguette and pour a glass of your favorite wine. Yum!
- Keeps for 2 weeks, sealed and in the refrigerator.
